A5070999580- Microbial Inactivation Methods
- Magnetic and Electromagnetic Effects
- Phytochemicals and Antioxidant Activities
- Algal biology and biofuel production
- Lignin and Wood Chemistry
- Advanced Cellulose Research Studies
- Electrohydrodynamics and Fluid Dynamics
- Food Drying and Modeling
- Fermentation and Sensory Analysis
- Membrane Separation Technologies
- Microencapsulation and Drying Processes
- Biofuel production and bioconversion
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Edible Oils Quality and Analysis
- Natural Fiber Reinforced Composites
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
- Membrane-based Ion Separation Techniques
- Proteins in Food Systems
- Adsorption and biosorption for pollutant removal
- Postharvest Quality and Shelf Life Management
- Botanical Research and Applications
- Plasma Applications and Diagnostics
- Advanced Chemical Sensor Technologies
Université de Technologie de Compiègne
2016-2025
Sorbonne Université
2016-2025
École Supérieure de Chimie Organique et Minérale
2015-2024
Centre National de la Recherche Scientifique
2023
The objective of this investigation was to study the influence pulsed electric field application on fermentation process and wine characteristics. Investigations were related, in particular, effects pretreatment (500–700 V/cm) grapes with a short treatment duration (40–100 ms) evolution color intensity, anthocyanins, phenolic content during alcoholic Merlot seven months after bottling. kinetics extraction valuable compounds vinification stage established. Sensory analyses untreated wines...